Serves: 2 - 3 people Prep: 10 min Cook: 15 min
- 1 lb ground pork sausage
- 2 tbsp fresh ginger, diced or grated
- 1 tsp ground ginger
- 1/2 orange zest
- Salt, if necessary (our butcher pre salts our ground pork)
- 1 tsp coconut oil for cooking
Place ground sausage in a large bowl.
It is easiest to peel ginger knobs with a potato peeler before dicing. Once peeled, dice ginger and add to sausage, then add ginger powder. You do not need to mix yet.
With the smallest side of your grater, or using a microplane, zest 1/2 an orange over the mixture. If your pork is unsalted, salt here.
Using some hand action, combine sausage and ingredients thoroughly.
Heat coconut oil over medium to low heat in a large skillet. Form 6, 2-3 inch sausage patties while oil heats.
Place patties in pan and cook 7-10 minutes per side or until browned and cooked through. Diane Sanfilippo tidbit-- don't press down on your patties. You want those juices to remain inside the meat! And don't let your oil smoke. (That's damaged oil, but your patties will still be edible and delicious.)
Let your patties rest for a few minutes, then dive in face first!